The rise of the poor

Chapter 821 Preparing for Opening
There are still three days left in the holiday that Emperor Jiajing gave himself, and the business of the store has to be stepped up. After staring at the decoration for a long time in the morning, Zhu Pingan left a design drawing for Liu Mu, and said some precautions in the decoration, So Liu Mu stayed here and stared at the decoration.

Liu Mu is the most careful and safe among Liu Dadao and others, leaving Liu Mu to stare at the decoration, Zhu Ping'an couldn't be more at ease.

In order to open a store, in addition to decoration, it also needs to recruit people, mainly chefs and waiters.

As for the chef, Liu Mu and Liu Dadao unanimously recommended Uncle Liu, who is from Yunmeng Village. Zhao Daying sent troops to kill the good and pretended to be meritorious, and Uncle Liu escaped by going out to fetch water.

Uncle Liu is a well-known chef in charge of the spoon in his village. He has cooked dishes for half his life. The master chefs who go to the restaurant are full of praise for Uncle Liu's craftsmanship.The nearby ten miles and eight villages are proud of inviting old man Liu to hold the spoon for weddings, weddings and banquets. As long as old man Liu holds the spoon, the banquet held here will have noodles.

Liu Dadao and Liu Dachui took the heads of their fathers and villagers back to Yunmeng Village for burial. When they returned from Yunmeng Village, they took Old Man Liu's advice and returned to the capital together.

The other five hunters who were imprisoned at the beginning lived together in a hut at the foot of the graves of their fathers and villagers in Yunmeng Village. They agreed to keep a filial piety for their fathers and villagers for one year, and then they would join Liu Dadao and the others to repay their kindness to Zhu Pingan.

In order to return to the capital quickly, Liu Dadao and the others worked hard all the way. They are young and strong, and they are fine, but old man Liu is not good enough. He was on the verge of falling apart along the way, and he rested when he returned to Linhuaihou Mansion yesterday. .

Zhu Pingan went back to see Uncle Liu yesterday. Uncle Liu is over 50 years old and in good health, but he is too exhausted.

It's completely dizzy, what are you doing in such a hurry.
Zhu Pingan was moved and speechless to Liu Dadao and the others for their speedy journey.

Uncle Liu couldn't sit still, so he had to come over early this morning to help, but Zhu Pingan insisted on letting Uncle Liu rest in the mansion for one more day.

So, Old Man Liu is the chef, and with Liu Daqiang volunteering to help Old Man Liu, the chef should be fine.When Liu Daqiang was in Yunmeng Village, he often helped Uncle Liu in the kitchen. He was considered to be half of Uncle Liu's nominal apprentice. He was affirmed by Uncle Liu for washing and cutting vegetables and cooking simple dishes.

Of course, if the business is busy, then find a few helpers for Uncle Liu, Liu Daqiang and the others.As for the waiters, Liu Dadao and the others have already volunteered.

Next comes custom equipment.

This piece of Zhu Ping'an was handed over to Liu Daqiang and Liu Daax. Liu Daqiang is very familiar with pots, pans, dishes and chopping boards. Liu Daqiang is a veteran at the banquet for these guys' affairs, bargaining and so on.

Therefore, Zhu Pingan gave Liu Daqiang 15 taels of silver and asked him to take Liu Daax to buy these equipments, and also to purchase seasonings for cooking, especially emphasizing that they should buy more peppers imported from Nanyang.

Pepper is also chili pepper. When chili pepper was first introduced into China, there is no specific record.

However, the earliest recognized record of pepper is "Zunsheng Eight Notes" (1591) written by Gao Lian in the Ming Dynasty. ".

According to the records in this book, it is generally believed that pepper was introduced into China in the late Ming Dynasty.

At the beginning, Zhu Pingan also thought so, but the fact is not the case. It is the 30th year of Jiajing (AD 1551), and peppers have appeared in the capital of the Ming Dynasty. It is already a kind of seasoning of the Ming Dynasty. The degree of excavation of nothing is far inferior to modern times.

Even when Zhu Pingan was a child, when he first met Li Shu, who was still a little loli, in the town, in the town near the south, there were already chili noodles mixed with vinegar in the bun shop to make sauce.

Well, when I have time, I need to write some articles like Gao Lian, such as "Ping An Xiaoji" or poems, and leave written records to prove that the consumption of chili peppers was much earlier than the end of Ming Dynasty.

Well, let's talk about this later when we have time.

Going to buy ingredients now.

Vegetables and meat in this era are all natural and pollution-free. They are all vegetables grown with soil and fertilizer.Plan to compare and compare prices and quality, and understand the market. If possible, make a long-term supply agreement with the stall owner and let them deliver the goods directly to the store when the time comes.

After walking for about 10 minutes, we arrived at the vegetable market closest to the store.

The vegetable market is called a "vegetable market", which is somewhat similar to a modern vegetable market, but the management is stricter. There are two small officials sitting at the door of the vegetable market drinking tea, and two whips are placed on the table to maintain the security of the vegetable market. order.

There are many vegetable sellers and vegetable buyers in the vegetable market, which are very lively, but they are miscellaneous but not chaotic.

Zhu Ping led Liu Dachui and Liu Dagang into the vegetable store, which was divided into two areas, one area was for selling vegetables, and the other area was for aquatic products and meat.

Zhu Ping'an and the others first went to the vegetable shopping area. There were radishes, lettuce, cabbage, green onions, garlic, spinach, green vegetables, taro and other common vegetables or expensive vegetables. After asking about the prices, the prices among the various vendors were also different. There is not much difference. If you buy in large quantities, the price per catty can be reduced by one or two pennies, and it can basically be delivered to your door.

Of course, it seems that there is not much difference between the various vendors, but when purchasing in large quantities, the gap is still quite large.

In addition, the vegetables at various vendors seem to be similar, but there are still some differences, such as whether they are fresh or not, the quality is different, the place of origin and so on.

There are many ways here.

For a dish in different restaurants, which one is delicious and which one is not, apart from the craftsmanship, the key is the ingredients.

After comparing for a long time, Zhu Pingan couldn't help feeling overwhelmed, but still couldn't tell the difference between good and bad ingredients.The decision is to bring Old Man Liu and Liu Daqiang over next time and make a final decision. Old Man Liu and Liu Daqiang are more professional in this kind of matter.

Go to the aquatic meat area.

In fact, Zhu Ping'an just came to the grocery store for aquatic meat, to be precise, pork, and more precisely, pork heart, pork liver, pork belly, pig kidney, pig large intestine and other offal.

It seems that I often complain about some of the pigs in the water in some modern time-travel novels. It seems that I should apologize to them.

Ancient people preferred to eat beef and mutton, and less pork, especially before the Song Dynasty. Although pork became popular in the Ming Dynasty, some people still couldn't eat noodles. Pigs were meaty and cheap, far inferior to modern .

Pork is only eaten by commoners and poor people, not to mention pigs in the water. Pork heart and liver are better. As for pig intestines and the like, no one cares about them. The price is so cheap that no one buys them. They were all lost.

In fact, the main reason is that the ancients did not know how to deal with pig offal.

In modern times, these are all good things. The famous stewed and stewed pork are all mouth-watering delicacies.

As a grassroots foodie, when he was shy and greedy, Zhu Pingan would always buy a portion of stewed cucumbers, take a plate of cucumbers by himself, and eat them with a cup of hot tea until he was sweating profusely. , so uncomfortable.

As the most basic self-cultivation of a foodie, Zhu Ping'an is very clear about the handling of pig offal and the method of braised pork.

(End of this chapter)